Well, I don’t know if they serve these in Israel but you can find them in a nice Jewish deli.* Bagel, cream cheese, lox, red onion slices and capers. Yum! The trick is eating it without everything sliding off.
*Okay it doesn’t have to be Jewish or a deli even. The best one of these I ever had was at some place in the MGM Grand in Vegas. Humoungus fresh bagels, fresh cream cheese, fresh lox … drool I have yet to find a place around here that does them as well.
I’ve always liked Swiss muesli, on yogurt. You can get it here, but it’s usually an expensive import. (I hate granola.)
Also, pan de bono (pan de queso), from Colombia, is impossible to find fresh in L.A. You can get imported mixes, and make it yourself, but it never seems to come out right. I guess I’d have to go to New Jersey, but if that’s the case, I’d rather just go to Colombia.
Well, this thread was making me hungry…
In Austria and Germany they served cold cuts for breakfast. My wife loved it, but she likes warmed up soup for breakfast and all sorts of weird stuff.
I stayed in a very high class hotel in Tokyo once which offered a Japanese breakfast and an American breakfast. The Japanese breakfast was excellent - a soup with some shrimp and other good things. I tried the American breakfast once. It consisted of a very runny undercooked egg, some french fries passing as hash browns, and a few cocktail franks taking the role of sausages. It was a Bizarro world version of breakfast. My poor colleague, who is allergic to seafood, was stuck with it every day.
Yeah, say what you want about American food but what passes as “American” food in other countries is often pretty damn scary.
Yuck. That’s far too sweet.
Vegemite on toast is the **only ** civilised way to start the day. 
I like a Moroccan dish called shakshuka - eggs poached in a spicy tomato sauce, served straight out of the pan. I gather it’s popular in Israel too.
Otherwise, pane gianduja and espresso taken in San Marco, by the canal, just before the first tourist boats get in.
One South African breakfast is pap - maize porridge. Or Mabella - sorghum porridge. I prefer the latter.
In Hong Kong on my morning ferry I used to get a noodle soup with a fried egg dumped on top of it and some canned cocktail franks in it. All the Chinese guys used to eat it, and actually, once I got over the idea of it, it was pretty nice.
A couple of years ago I stayed in a hostel in Xi’an, China, where the staff did a lovely western-style porridge for breakfast… with a salad on top. Lettuce and tomato and some dressing. Of course, they had no idea of our arbitrary rules for what is or isn’t breakfast food, but it did make me laugh a lot.
Hubby reckons the french pastries with french coffee is one of the best ways to go for breakfast.
His other favourite is a “Fry-up sandwich”. Now he’s from Leeds, so I don’t know how widespread this actually is in the UK, but here it goes.
You take your average english fry-up - bacon, pork sausages, baked beans, tomato (he likes tinned), fried eggs. Then you get a big bread roll. As large and as soft as you can find it. He tells of rolls that are the size of dinner plates.
Then you cut open the roll, and instead of eating your fry-up as is and mopping up various juices with the bread, you put your fry-up in the roll.
Then you wrap in foil (to stop explosions) and eat.
Me, I like cold spaghetti bolognase sauce on hot buttery toast for breakfast. But that’s not an Australian thing. That’s just a me thing. My favourite “Aussie” breakfast would have to be crumpets, cooked to crunchiness and spread with lashings of butter (salted, not unsalted) and a tiny smear of vegemite.
I LOVED the chocolate y churros in Madrid. It was like hot chocolate cake batter… mmm… nothing better to get ready for a day of sight-seeing!
In a Luxembourg hotel we were served a meal of fresh rolls, jam and delicious butter; with OJ. It was refreshingly simple.
Is New Jersey international? Because if you haven’t had a Taylor ham*, egg and cheese sandwich on a hard roll with salt, pepper and ketchup, well, you haven’t lived my friends.
*pork roll
Some time ago a poster complained that “continental breakfast” was just a euphemism for hotels and restaurants being cheap. That may be true abroad but at least in this part of the continent that’s what we really eat most of the time: rolls or bread with cold cuts, cheese or jam. Some prefer cereals. For most people the only warm things are the occasional toast or boiled egg - except for beverages of course. Anything that has been fried in a pan is pretty unusual and mostly found as part of special “ethnic” breakfasts.
Ubiquitous in New York City (all right, maybe less so now than 20 years ago) is the good ol’ scrambled egg-bacon-slice of Velveeta-style American Cheez-on toast. Or a roll. Or an English muffin. Preferably with lots of mayo or melted butter, to fuse the contents properly. If you go to a Dominican joint, you can get 'em on long toasted hero rolls, which they use later in the day for their Cuban sandwiches.
Californian visitors look upon these with astonishment.
Oh yeah! One of my favourite breakfasts: coffee, orange juice, pancakes, bacon or sausage, maple syrup. But it’s gotta be real Canadian maple syrup. Preferably from Ontario.
(Hey, I used to help out in an Ontario sugar bush at sugaring-off time–gotta put in a plug for the good stuff that that sugar bush is undoubtedly still producing. Mmm, it was good!)
My father, who is British, used to have my mom make soft boiled eggs with “soldiers” – little strips of buttered bread – for dipping. Is this actually traditional? I haven’t heard it mentioned often but it was a childhood staple.
Dunking soldiers was something we always did - although it was buttered toast, not bread.
Oh yes, although I don’t know whether it still is. Kids probably eat some ghastly cereal with a silly name now. Nah, I’d think it must be, really, because apart from anything else, I suppose it’s a nifty way to be cutting the food into little manageable bits for the pickier sort of children. As Cunctator says, it would more likely be buttered toast fingers but I happen to think it’s good your way too.
Hmm, perhaps I should have that for brekkie tomorrow.
Re. boiled eggs. I once shared a flat with an American student who was entirely mystified by egg-cups. Is this normal?
As a kid visiting in Germany, we used to eat brodchen (small hard rolls) warm from the bakery with thin slices of chocolate melted on them. I remember thinking “these are my people!”
Huh, I feel cheated now. I remember having Brötchen in Germany but I seem to recall sliced cheese or apricot jam rather than chocolate.
Not fair. 
(Oh well, both of those were nice anyway.)
I’ve encountered this reaction from Americans on a couple of occasions too. I don’t know how they eat their boiled eggs.
We don’t eat soft-boiled eggs. Makes things much simpler, and without fancy egg cups to watch out for.